Detailed description of 5536 ID
Primary information
AHTPDB ID5536
PMID5536_link
YEAR2007
SEQUENCEFVAPFPEVF
LENGTH9
MOL WT1052.24
IC50ND 
pIC50ND
SOURCECheese (Probiotic Cheddar cheeses with Lb. Casei )
TESTED ONND
PURIFICATIONRP-HPLC
ASSAYND
BITTERNESSND
ISOELECTRIC POINT4.00
SYSTOLIC BP DECREASEND 
Secondary information
PropertiesPhysico-Chemical details
STRUCTURE
Structure
DSSP statesCCSCTTTTC
SMILESN[C@@H](Cc1ccccc1)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](Cc1ccccc1)C(=O)N1CCC[C@@H]1C(=O)N[C@@H](CCC(=O)O)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](Cc1ccccc1)C(=O)O
External Links to PDB, Swiss-Prot and IEDB
PDB exactPDB partialSP exactSP partialIEDB exactIEDB partial
NA NA NA NA
from

TO
NA 15930
from
2
TO
10
Reference Informaiton
ARTICLE/REFERENCEAngiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.
AUTHORS/PRIMARY REFERENCELydia Ong et al.
JOURNAL/EXTRA LINKSLait 87 (2007) 149–165